SECTION 4: COOKING WITH THE STEAMER

WARNING

When checking inside the steamer always open the door slowly and stand to the side and back away from the steamer. Water leaking from the door gasket can be a sign of a blocked drain. If the drain is blocked, hot water can accumulate inside the compartment and spill out when the door is opened.

A.OPERATING AND COOKING PROCEDURE – TIMED MODE In timed mode, the timer starts and stops the steaming operation.

(1)Refer to INSPECT THE COOKING COMPARTMENT IN Section 3, Part D. Inspect and clean the drain and cooking compartment as required.

(2)If necessary, refer to Preheating the Steamer, in Section 3, Part E, and preheat the cooking compartment.

(3)Slide the pans of food into the slide racks inside the steamer. Do not place pans or anything else on the bottom of the compartment.

CAUTION

Some foods drip juices. Use a solid catch pan under perforated pans when steaming food that will drip juices. Failure to use a catch pan can cause a clogged drain.

•For best cooking results, use shallow, 2-1/2 inch deep, perforated pans without covers. These give the best heat transfer and shortest cooking time.

(4)Close the steamer door.

(5)Check the control panel settings. At this point the settings should be:

•The ON/OFF switch is in the ON (top) position.

•The TIMED/MANUAL switch is in the TIMED (top) position.

(6)Set the required cooking time. For KEYPAD MODELS press the START/STOP key. Shortly, steam fills the cooking compartment.

(7)When the timer reaches zero, a buzzer will sound; the steam generator stops steaming, and steam flow to the cooking compartment gradually stops. The cooking cycle is complete.

•For DIAL CONTROL timers the buzzer will stop after 3 seconds.

•For KEYPAD timers, press the START/STOP key to silence the alarm.

WARNING

SEVERE BURNS may result from exposure to steam.

Do not open the steamer door before steam flow stops. Stand back when opening the compartment door. Open the door slightly to allow steam to vent before looking or reaching into cooking compartment. Do not reach into cooking compartment until the steam has cleared.

Do not reach into steamer or handle hot items without wearing heatproof gloves. Wet or damp gloves conduct heat, and may cause burns when touching hot items.

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Cleveland Range 21CET8, 24CEA10, 21CET16 manual Cooking with the Steamer
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21CET16, 21CET8, 24CEA10 specifications

Cleveland Range has built a reputation for innovation and quality in the foodservice industry, particularly known for its combination ovens, braising pans, and steamers. Among their impressive lineup are models 24CEA10, 21CET8, 21CET16, 21CGA5, and 24CGA10, each designed to enhance kitchen efficiency and ease of use while preparing a wide variety of dishes.

The 24CEA10 is an advanced combi oven which excels in producing consistent, high-quality results. This model features advanced convection technology, allowing for even heat distribution throughout the cooking chamber. It also comes equipped with programmable cooking modes, optimizing the cooking process for various foods, from baked goods to large cuts of meat. The unit's user-friendly interface simplifies navigation through different settings, while the built-in monitoring systems provide real-time feedback on cooking progress.

Next is the 21CET8, a compact and versatile electric steam generator ideal for smaller kitchens. This model stands out for its energy efficiency and low water consumption, which not only reduces operational costs but also supports sustainability initiatives. The 21CET8 utilizes a sophisticated control system that allows chefs to precisely adjust temperature and steam settings, ensuring optimal cooking conditions for everything from delicate vegetables to robust seafood dishes.

The 21CET16 offers larger capacity while maintaining the same level of efficiency as its smaller counterpart. This model is designed for high-volume cooking operations and ensures that chefs can prepare large batches of food without sacrificing quality. It features dual steam generation capabilities, allowing for rapid heating and cooking, which is crucial during peak hours.

A new addition to the lineup is the 21CGA5, a gas model that emphasizes performance and durability. With its stainless steel construction, this unit is built to withstand the rigors of a busy kitchen. The 21CGA5 incorporates precise temperature controls and rapid heat recovery, making it ideal for restaurants and catering operations that demand consistent results under pressure.

Finally, the 24CGA10 combines the benefits of gas cooking with advanced technology. This model features a high-efficiency burner system and robust insulation, which work together to provide faster cooking times and reduced energy consumption. The 24CGA10 also includes a self-cleaning feature, enhancing maintenance ease and allowing operators to focus on food preparation rather than equipment upkeep.

In summary, the Cleveland Range models 24CEA10, 21CET8, 21CET16, 21CGA5, and 24CGA10 represent a powerful collection of cooking equipment designed to improve efficiency, support various cooking methods, and deliver exceptional results, proving invaluable in any foodservice operation.
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